Tzatziki tuna salad

For two days:

60g bag of washed rocket

2 x 95g tins of tuna in olive oil

400g tin of butter beans
tub of tzatziki

Roast vanilla strawberries

1 punnet strawberries

1/2 tsp vanilla

15ml castor sugar

Oven at 190 C

Mix ingredients together & spread in a baking tin. Roast 20 minutes. Serve with ice cream or yogurt or shortbread or chantilly cream.

Blue cheese on toast sundae

For two or three:
A granny smith apple, cored & cut into 16
2 Tbsp butter
1 slice white bread, crusts off & sliced
good handful of walnuts
heaped Tbsp honey
dash of dessert wine
3 scoops of ice cream
a small wedge (120g) gorgonzola

Heat the butter in a frying pan and fry apple wedges & bread. When brown, remove bread and add nuts, 1 minute, then honey & wine.
Serve over ice cream then crumble gorgonzola over the top.

Baked salmon with coconut broth

1 smashed clove garlic

1/2 thinly sliced small red chile

1 chopped stalk lemongrass (outer layers removed)

1/2 cup vegetable stock

1 cup light coconut milk

2 150g fillets salmon

2 Tbsp extra-virgin olive oil, divided

salt

steamed veg

cooked brown rice

Sliced spring onion, for garnish

Lime, for garnish

In a small pot, bring garlic, chile, lemongrass, stock, and coconut milk to a boil. Reduce heat and simmer until fragrant, about 20 minutes. Strain; discard solids. Keep warm

Heat oven to 190C. Rub salmon with 1 Tbsp olive oil and season with salt. Bake until just cooked through, about 10 minutes.

Awesome dressing for tuna salad

For 2 big plates of salad:
2 Tbsp (15ml) capers, chopped finely
2 cornichons, chopped finely
grated rind of 1/2 lemon
2 Tbsp (15ml) lemon juice
1 tsp red wine vinegar
2 Tbsp (15ml) EVO oil
1/2 tsp Dijon mustard
salt & pepper

(Salad:
About 180g tinned tuna
a cos lettuice or 1/2 a radicchio
basil
parsley
1/2 a red onion, blanched
1/2 punnet of cherry tomatoes)

City2Surf muffins

Makes 6:

1 cup toasted muesli

1/2 cup plain flour

1 tsp baking powder

1/4 tsp bicarbonate soda

1/4 tsp salt

1/4 cup sultanas

1 egg

30ml brown sugar

1/4 cop light olive oil

1/2 cup buttermilk

1/2 tsp vanilla

Desiccated coconut & pumpkin seeds

Oven at 200 C, grease 6 muffin holes.

Blitz dry ingredients in food processor then stir in sultanas.

Blitz wet ingredients & gently fold through dry.

Sprinkle with coconut & pumpkin seeds.

Bake 20 mins (until skewer comes out clean.)